Sweet Potato Quinoa Hash

This may be one of my favorite creations yet. One of my favorite things in the world is a breakfast skillet. You know, the ones with potatoes and cheese and vegetables and more cheese and eggs?? Best. Hangover. Food. Ever. Well, just best food in general. I am proud to say that I’ve successfully created the healthy version of that. I mean, this doesn’t even have cheese and it still tastes amazing.

This sweet potato quinoa breakfast hash has all the savory flavors of a breakfast skillet, but the sweetness of the potatoes adds an element that’s actually quite perfect. If the whole sweet and savory thing freaks you out, trust me, this is the best possible sweet/savory combo ever.

YOLK PORN!

Have I mentioned my infatuation with Amish people? Well, it’s kind of out of embarrassing but I just love everything about their simple lifestyle. My family owns a cabin in Montello, WI near an Amish community, and these sweet potatoes are from them! My aunt knows me well enough to bring me some home, so kind.

This is perfect for breakfast all week – it tastes just as good heated up in the microwave with a fresh egg every morning. Okay fine here’s the recipe.

Sweet Potato Quinoa Hash

What you need:

• 1 sweet potato
• 1/2 each of green, yellow and red peppers (I used a frozen blend)
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tsp chili powder
• 1 tsp rosemary
• Salt and pepper, to taste
• 2 slices turkey bacon
• 1 cup cooked quinoa
• Eggs

What you do:

1. Place sweet potato in the microwave for about three minutes until soft enough to cut. Let cool enough to handle, peel and dice into cubes.
2. Saute bacon in a skillet with a little bit of oil, set aside.
3. Add sweet potatoes to the bacon skillet with grease still in it (not a lot of grease since we used lean turkey bacon, of course). Cook until browned on the edges and set aside.
4. Now, saute the garlic, peppers and onion in olive oil until soft. Add the spices, potatoes, bacon and quinoa. Stir to combine and cook until heated through.
5. Serve with a fried or poached egg on top.